Which Baking Steel Should I Choose?

When deciding on which baking steel, the first choices are:

1- Will it fit my oven?

Will my baked items fit well on the steel? If you’re baking larger breads such as baguettes or flat breads, then the larger surface area may be the best choice. If cooking pizza, then larger steel is certainly the better choice as it gives more space to launch your pizza onto the steel. A small steel will require a better aim if launching from a wooden peel

 

2- Weight?

The heavier the baking steel, the more heat it can store which is then transmitted into the bread or pizza. If you are doing mainly larger breads, the heaviest steels may be too powerful, which may result a burnt base before the rest of the bread is cooked*. If pizza is your first choice, then the heavier the steel, the better as it can hold more heat and transmit that heat at a quicker rate than a lighter steel. The heaviest steels we have are the 10mm and over 10kg in weight and are perfect for pizza and can store enough heat for other pizzas to be cooked on one after another. Smaller steels may require some recovery time.

*this can be reduced if using parchment paper

The current choices available are:

Size:
340mm Diameter x 6mm – 4.1kg –  smaller breads and use in Kamado style BBQs
340mm x 340mm x 6mm- 5.2kg –

SizeWeightHeat Up Time (approx.)Pizza Cook TimeMultiple pizzas?
340mm Diameter x 6mm4.1 kg45 minutes6-8 minutesAllow time for steel to recover heat
340mm Square x 6mm5.2 kg45 minutes6-8 minutesAllow time for steel to recover heat
340x400mm x 6mm6.1 kg45-60 minutes6-7 minutesAllow time for steel to recover heat
340mm Square x 8mm7.1 kg45-60 minutes5-6 minutesAllow short time for steel to recover heat
340x400mm x 8mm8.2560 minutes5-6 minutesSuitable for multiple pizza cooks
340x400mm x 10mm10.260 minutes4-5 minutesSuitable for multiple pizza cooks
Big Joe -10mm10.0560 minutes4-5 minutesSuitable for multiple pizza cooks